Crescent Roll Breakfast Pizza Recipe

a slice of crescent roll breakfast pizza being lifted from a sheet pan by a spatula.

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4.53 from 21 votes

Crescent Roll Breakfast Pizza Recipe

This crescent roll breakfast pizza is topped with scrambled eggs, potatoes, crispy bacon, and mozzarella cheese. Yum!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 261kcal

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

16 ounces refrigerated crescent roll dough 2 (8-ounce) tubes*
8 slices bacon
8 large eggs
¼ cup milk
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 cup pizza sauce **
1½ cups frozen breakfast potatoes
2 cups shredded mozzarella cheese
1 tablespoon chopped chives optional, for topping

Instructions

Preheat oven to 375°F. Spray a 10x15-inch baking sheet with nonstick spray.
Unroll the crescent roll doughs onto the pan and let them sit for 10-15 minutes.
16 ounces refrigerated crescent roll dough
While the crust is resting, fry the bacon until crispy, about 5-10 minutes. Crumble when cooled.
8 slices bacon
In a bowl, whisk the eggs, milk, salt, and pepper together.
8 large eggs, ¼ cup milk, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
Pour the egg mixture into a greased skillet, and gently scramble for a couple minutes.
Spread the crescent roll dough out on the sheet pan and up onto the sides, joining the two crusts into one, and pinching the seams together.
Spread the pizza sauce over the crust.
1 cup pizza sauce
Top with the eggs, bacon crumbles, breakfast potatoes, and mozzarella cheese.
1½ cups frozen breakfast potatoes, 2 cups shredded mozzarella cheese
Bake the pizza for 25-30 minutes.
Finish with a sprinkle of chopped chives.
1 tablespoon chopped chives

Notes

*Regular pizza dough can be used instead.

**If tomato sauce doesn't suit your breakfast tastes, you could swap this for gravy, pesto, olive oil, or even a hollandaise.

Tips:

Be sure to fully cook the bacon before adding it to the pizza; undercooked bacon may not cook through as the pizza bakes and could make the pizza greasy.
Undercook the scrambled eggs by a few minutes. They will continue to firm up in the oven!
You can cook the bacon and eggs up to 1 day in advance and store them in an airtight container in the refrigerator until ready to use.
Take care not to add too much sauce, as this will lead to a soggy pizza.
Freshly shredded cheese will melt better than pre-shredded.

Storage: Store crescent roll breakfast pizza in an airtight container in the refrigerator for up to 3 days or tightly wrap individual slices in 2 layers of plastic wrap and 1 layer of aluminum foil to freeze for up to 3 months.

Nutrition